There are a few bonuses that come with my job; perks that I enjoying passing along to others. Somehow I was born without a sweet tooth. Don't get me wrong. I will eat a cookie. Possibly two, if they're good. And now that I'm older, I lean more towards the dark chocolate buttercreams at See's before the milk. My true weakness however is salty snacks. Chips, cheese, and cheesy chips.
So when it's time for making caramels, who do I turn to for help and feedback? Ah hah, you see!? This is where those perks come in. I have a team of taste testers: people with discerning palates and the license to tell me exactly what they think. (I may be related to a few. It's the price I pay for honesty) I make a batch of a new flavor, using as close to the scientific method as possible, and we all try what comes out together. I've been lucky that 85% of my flavors are pretty solid right off the bat. There have been some occasions that didn't go so smoothly. Needless to say, not all fruit pair well with caramel. I know, I know. It's baffling.
I guess what I'm saying is, I am very lucky to be doing what I'm doing. I'm lucky most of all for the people I get to do it with. I'm lucky for the artists, cooks, party throwers, and party goers. I'm lucky for you.